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Workshop/Class: Food/Wine

Sourdough Starter & Baking


Sunday Sep 11, 2011 (2–4pm)



The Brooklyn Kitchen (Venue Partner)

100 Frost Street


Directions: L to Lorimer, G to Metropolitan



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The Brooklyn Kitchen says…

 This course will introduce cooks to the world of naturally leavened breads. We will discuss flour taxonomy, talk over the lingo of baking, explain how to start a sourdough culture, and demonstrate how to make great sourdough bread at home. Participants will receive bread tastings as well as a portion of sourdough culture to bring home.

Nathan Leamy is an avid baker with experience working in kitchens around the world. He first learned to bake at Deep Springs College in Eastern California and recently apprenticed at the Boulanger de Monge in Paris. He currently works at Slow Food USA, a non-profit organization dedicated to preserving traditional ways of eating and promoting consumption of good, clean, and fair food.